Thanks for coming by San Francisco Food!

I’m Grace, the managing editor and founder of San Francisco Food. I’ve loved food a little too much ever since I was a toddler, and my mother says that she always knew I’d do something within the food industry. I’ve been cooking since the age of 8 when my mother first taught me how to use a chef’s knife, and since then, I basically live inside my kitchen if I’m not out trying other people’s food.

I work in technology marketing by day, and have more hobbies and side projects than I can list. As an avid fisherman and someone who loves to travel, I’ve eaten some of the world’s best food across the globe, but ultimately, I am happiest at home in my kitchen, cooking up good food for family and friends.

Back in 2010 or so, we started this website to document and share our food adventures. Originally, we focused only on restaurants–and if you’ve been to San Francisco, you know that this is the mecca of dining out, second only to New York City, my original stomping grounds. It’s funny; as I look back to my original posts which didn’t even have photos, I’m amazed anyone was reading the site at all. (You’ll still find some reviews on this site that don’t have photos from back in the day.) But the city is full of extremely talented chefs, and very little in life excites me as much as the innovation and creativity that chefs put into their cooking.

I guess that excitement showed, because by 2012, I was commissioned to author “The Food Lovers’ Guide to San Francisco,” which was released worldwide in December of 2012. Seeing it available in all of the bookstores was exciting, but receiving photographs of the book being available at our readers’ Costco stores was a real treat! You can read more about the book here.

It wasn’t until 2014-ish that I started including my own recipes on San Francisco Food. It all started because a friend of mine wanted a specific recipe, and if I was going to have to write it all out, I thought I’d make it a post. I didn’t expect much, but apparently, I’d discovered a gap on my site–and my recipes have been exponentially more popular than even my restaurant reviews. I made it a point to break it down into step-by-step so as to keep it completely manageable for the folks who are completely new to cooking and continue to do so today.

This year, we’ve launched the San Francisco Food Store–our affiliate store with a collection of items that we use in our kitchens religiously and would highly recommend you to consider. It’s an ongoing process as I always seem to not have enough hours in a day. (Do you guys remember how long one day was as a child?)

The Plan for the Future

My hope is that starting in 2016, I’ll be able to review more restaurants than ever in addition to some small mom-and-pop joints instead of so many fancy places. But my schedule has been extremely erratic and with the elections and multiple events I’m managing for work, this plan will most likely get pushed off to next year. I have contributing writers and photographers who can attend some events in my stead so hopefully, we’ll actually attend more events. At some point, I want to launch a recipe submission portal so that I can try what my readers think are good recipes. I’m considering hosting a message board so my readers can discuss cooking among like-minded people, but haven’t gotten around to that yet–but if that’s something that interests you, I’d love a heads up! For the time being, I’m focused on capturing food in my photographs and writing all about it–a work in progress–and sharing it with all of you.

So today, you’re visiting our work in progress–and if done well, it’s work that will never really be “finished”, as there is always food to eat and cook!

That said, we want you to succeed in recreating our cooking — so if you have any questions at all, don’t hesitate to reach out. If it’s about the food, feel free to reach out to Grace anytime via Twitter or email anytime.

Also, please follow me on Instagram or Facebook, where we always post our new posts as well as everything we’re eating.